Fundamentals Of Culinary Art

Fundamentals Of Culinary Art by Dr. Jagmohan Negi

---

Book Summary:

The book consists of basic terms and techniques of food production and cuisine. It contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments.

Audience of the Book :

 

This book Useful for Management, Hospitality Industry.

 

Table of Contents:

 

PART – I : INTRODUCTION

1.1 FOOD AND BEVERAGE : AN INTRODUCTION

1.2. THE ART AND SCIENCE OF COOKING

1.3. MANUAL SKILLS AND MODERN TECHNOLOGY

1.4. SANITATION AND SAFETY

PART – II: FOOD PREPARATION

2.1 VEGETABLES AND FRUITS

2.2 EGGS AND DAIRY PRODUCE

2.3. BREEDING AND COATING

2.4 MEAT AND POULTRY